Lumpia Assembly 101

The table is all set with all the components to assemble the perfect Amoy style lumpia. You have the lumpia filling, the ground peanuts with sugar, lettuce, coriander, minced garlic, panocha, ho-tee (dried sea grass) & the wrapper.


Place 1 sheet (or 2) of the lumpia wrapper on a large plate, start at one corner of the wrapper and place a large piece of lettuce (romaine variety works best), and if you have a sweet tooth like me, I place the first of many layers of the ground peanut/sugar mixture onto my lettuce.


Next, take a generous amount of the lumpia filling and place it on your lettuce layer, you can continue to add as much of the filling as you would like. Just remember not to fill it pass a third of the way on your wrapper. It might be difficult to roll up if that happens.


Add a few sprigs of coriander (optional) on top of the filling. In my case I place a lot of it on. I really love the taste of it on my lumpia, it gives it that added kick.


I also added some fresh minced garlic (optional) before adding a drizzle of the melted "panocha" (raw sugar) as shown in my picture.


Then I top it off with a a generous amount of the ground peanut/sugar mixture.


This is how beautiful your lumpia layers should look before you proceed to the final stage of rolling it up. It would be a crime to just glop the stuff all together with out placing any aesthetic value to your creation. The Amoy style lumpia is to be treated with the utmost respect.


Start rolling the lumpia away from you. About midway thru your roll, fold in one end of the wrapper to seal it off, then continue to roll till you reach the other end. You can spread some of the panocha on to the ends to act as a sealant.



Voila a perfect lumpia by yours truly!